软枣猕猴桃粗蛋白酶的提取研究  

Extraction of crude protease extracted in Actinidia arguta

作　　者：王海丽[1] 金清[1] 杨震[1] 金海莉[1] 李官浩[1] 

机构地区：[1]延边大学,延吉133002

出　　处：《食品科技》2013年第4期277-280,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31160327);吉林省科技发展计划项目(20090584)

摘　　要：测定了不同成熟度软枣猕猴桃的出汁率、酸度、糖度及粗蛋白酶活力的变化情况;并且采用硫酸铵沉淀法从软枣猕猴桃中提取蛋白酶,确定最佳盐析条件及最佳pH。结果表明:成熟度最好的软枣猕猴桃出汁率、酸度、糖度及粗蛋白酶活力最好,为提取软枣猕猴桃蛋白酶的最佳成熟度;硫酸铵饱和度70%时已几乎完全沉淀蛋白酶,为最佳盐析条件;pH7.0的粗蛋白酶活力最高,分解肌动球蛋白效果最佳,为粗蛋白酶最佳pH。For the determination the effects of different maturity to Actinidia arguta fruit juice rate,acidity,sugar and crude protease activity.By extracting protease on the ammonium sulfate precipitation to determine the best conditions of salting out and the best pH.The results showed that the best maturity of Actinidia arguta has the best juice rate,acidity,sugar and crude protease activity,is the best raw material to extracte Actinidia arguta protease.When Ammonium sulfate saturation 70% protease almost completely precipitated,is the best salting out conditions.The crude protease of pH 7.0 has the highest activity and the best effect of disintegration actomyosin,is the best pH of crude protease.

关 键 词：软枣猕猴桃 粗蛋白酶 提取 

分 类 号：TS201.25[轻工技术与工程—食品科学]